Strawberry Rhubarb Pop Tarts
These delightful Strawberry Rhubarb Pop Tarts combine sweet strawberries and tangy rhubarb encased in a flaky pastry, perfect for breakfast or dessert.
Ingredients
For the Pastry
- 1 cup unsalted butter (frozen) Make sure it's frozen solid
- 2.5 cups all-purpose flour Plus 2 tablespoons
- 1 teaspoon granulated sugar
- 0.75 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste
- 0.5 cup cold water Add ice for extra coldness
- 1 tablespoon apple cider vinegar or white vinegar
- 1 lightly beaten egg (for egg wash)
For the Filling
- 1.25 cups rhubarb (cut into small pieces)
- 1 cup strawberries (hulled and quartered)
- 0.25 cup granulated sugar
- 1 teaspoon fresh lemon juice
For the Glaze
- 1.33 cups powdered sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon reserved strawberry rhubarb jam Reserved from the filling
- White sprinkles For decoration
Instructions
Preparation
- Start by freezing the butter until solid, which takes about 1 hour.
- Grate the frozen butter using the largest grating surface of a box grater into a bowl and return it to the freezer.
Make the Dough
- In a stand mixer bowl, combine the flour, sugar, and salt.
- Add the shredded frozen butter and mix until coated with flour.
Add Wet Ingredients
- Combine water and vinegar in a bowl with ice.
- With the mixer on low, drizzle in the ice water, stopping when the dough forms large clumps.
Chill the Dough
- Divide the dough into two portions, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Make the Jam
- Cook rhubarb, strawberries, sugar, and lemon juice over medium heat for 5-10 minutes until thickened.
- Let cool and reserve some for glazing.
Assemble the Pop Tarts
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough and cut into 3x4 inch rectangles.
- Place half rectangles on a lined baking sheet.
Fill the Tarts
- Add a thin layer of jam to each rectangle, leaving borders.
- Top with another rectangle, seal edges, and crimp with a fork.
Apply Egg Wash
- Brush tops with the beaten egg.
Bake
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly after removing from the oven.
Glaze the Tarts
- Mix powdered sugar, milk, vanilla, and reserved jam until smooth.
- Drizzle glaze over cooled tarts and decorate with white sprinkles.
Notes
Store unglazed tarts in an airtight container for up to 3 days. Freeze for up to 3 months. Reheat at 350°F until warmed through.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 13gSaturated Fat: 8gSodium: 150mgFiber: 1gSugar: 10g